cooco logo
Search icon
Notification icon
Mini lemon cheesecake bites

Mini lemon cheesecake bites

By Madison Coetzee
15’ Prep time
17’ Cook time
32’ Total time
183 Calories
12 Serving

Summary

This mini cheesecake recipe is made with a sweet and salty crust, cream cheese, greek yogurt, honey, vanilla, and lemon zest making them the perfect spring dessert.
Madison Coetzee 0 Followers

Step by Step

Check circle icon

Step 1

First, preheat the oven to 350ºF and line a muffin tin with muffin liners. Generously spray with nonstick cooking spray.
Step 2
Check circle icon

Step 2

Next, prepare the crust. Place graham crackers, ritz crackers, and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
Step 3
Check circle icon

Step 3

Spoon 1-2 heaping tablespoons of the graham cracker crumble into each muffin cup. You should have enough crust to make 12 mini cheesecakes. Use a spoon to press the crumble down into the pan.
Check circle icon

Step 4

Bake graham cracker crust for 5 minutes at 350ºF.
Step 5
Check circle icon

Step 5

While the crust is baking, prepare the cheesecake filling. Place the Greek yogurt in a high-speed food processor and process until smooth. Then, add the softened cream cheese and process again until combined. Next, add the honey, vanilla extract, lemon juice, and lemon zest process again. Lastly, add the egg white and pulse the food processor until just combined.
Step 6
Check circle icon

Step 6

Once the crust is done, remove it from the oven. Spoon in around 1.5 – 2 tablespoons of the cheesecake mixture into each mini cheesecake.
Check circle icon

Step 7

Top the lemon filling with lemon zest or graham cracker crumbs.
Check circle icon

Step 8

Bake mini cheesecakes for 10-12 minutes, or until they are firm to the touch.
Check circle icon

Step 9

Let the cheesecakes cool for at least 15 minutes before removing them from the muffin tin. Then, transfer to the refrigerator to chill for at least 2 hours before serving.

Tips and Warnings

  • If the graham cracker crust does not stick together when you try to form it into a ball, add another tablespoon of butter.
  • Be sure to let the lemon cheesecake cups cool completely before removing them from the muffin liners or you will have a sticky mess.
  • Option to sub cottage cheese for Greek yogurt. Just make sure to blend it first to turn it into whipped cottage cheese .

Ingredient

  • Ritz crackers
    Ritz crackers
    9
  • Large egg white
    Large egg white
    1
  • Vanilla extract
    Vanilla extract
    9.86 ml
  • Lemon juice
    Lemon juice
    14.79 ml
  • Lemon zest
    Lemon zest
    14.79 ml
  • Lemon zest
    Lemon zest
    1
  • Honey
    Honey
    78.85 ml
  • Plain greek yogurt
    Plain greek yogurt
    118.29 ml
  • Butter at room temperature*
    Butter at room temperature*
    59.15 ml
  • Ghraham cracker crumbs
    Ghraham cracker crumbs
    1
  • Graham crackers (full sheets)
    Graham crackers (full sheets)
    7
  • Softened cream cheese
    Softened cream cheese
    226.8 g

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant